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  • Dairy Free Cheesecake

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    Dairy Free Cheesecake
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. Graham Cracker Crumbs
    • 1/4 c. Maple Syrup
    • 1/4 tsp Almond Extract
    • 1 lb Tofu, Hard, Japanese, Silken
    • 1/3 c. Sugar
    • 1 Tbsp. Tahini Or possibly Almond Butter
    • 1/2 tsp Salt tb Lemon Juice
    • 1/2 tsp Lemon Zest
    • 1/2 tsp Almond Extract
    • 2 Tbsp. Cornstarch, Dissolved In
    • 2 Tbsp. Soy Lowfat milk, Or possibly Rice Lowfat milk

    Directions

    1. Crust: Preheat oven to 350 degrees. In a medium bowl, mix cracker crumbs, syrup and extract till crumbs are moistened. Pour into oiled 9-inch pie plate; press mix proportionately to create crust. Bake 5 min. Let cold while preparing filling.
    2. Filling: Blend all ingredients in food processor or possibly blender till smooth, about 30 seconds. Pour mix into crust. Bake till top of pie is slightly browned, about 30 min. Cold and chill till thoroughly chilled and hard, about two hrs.
    3. Variations:Alternatively, use a prepared graham cracker crust. For a no-bake cheesecake, omit cornstarch mix. Pour filling into crust and chill till hard, at least two hrs or possibly overnight. The texture will resemble which of a cream pie.
    4. Feel free to experiment. Try adding vanilla-flavored liqueur instead of lemon juice and zest for a vanilla cheesecake. Or possibly reduce the sweetener, eliminate the lemon juice and zest, and add in pureed strawberries or possibly raspberries to taste. Or possibly add in 12 ounces of melted semisweet chocolate instead of fruit. Or possibly forget the crust and pour the filling into custard c., refrigerateand serve vegan pudding.

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